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This paper aims to provide a perspective on food waste by tourists and tourist households, now and in the future.

This is a perspective article that summarizes contemporary thinking about food waste and conceptualizes food waste specifically for tourist household settings.

In tourism, food is more than nourishment and extends to visitor experiences and attractions. Yet food waste arising from tourism activity is a major environmental and societal issue. Festive moods and holiday spirits – synonymous with over-sized portions, bountiful buffets and entertainment excess – exacerbate food waste. Cultural norms that portray food waste as a sign of good hospitality further aggravate the problem. This paper argues that efforts to reduce food waste in tourism require new conceptualizations of tourist households, and where food waste occurs in relation to tourism, and of who should be responsible for preventing and managing food waste.

The tourism industry faces ever-growing economical, societal and legislative reasons to address food waste, which are dynamic and difficult to predict.

Savvy meal providers will migrate towards reducing their food waste or turning it into assets. However, a focus on preventing food waste only in traditional food service and accommodation establishments ignores the reality of growing tourist households and will stifle sustainability efforts unless theoretically unpacked and practically addressed.

A third of food produced globally is lost or wasted. Stark facts, proclamations and regulations underscore food waste as a burgeoning global problem with major environmental, social and economic costs.

Food waste, in general, and by tourists, is a burgeoning environmental, social and economic challenge. This is one of the first articles to focus on this topic and introduces the concept of tourist households.

This chapter provides a brief overview of the inclusive education movement as related to educator preparation. External influences that have driven the push for more blended educational training for all educators, regardless of discipline, are discussed, and recommended practices for inclusive educator preparation programs are provided. In addition, systemic approaches to inclusive education and high impact practices from both the general education and special education disciplines are highlighted.

Using a national data set from the Early Childhood Longitudinal Study – Birth Cohort, we examined factors associated with approximately 700 young African American boys’ pre-academic skills. The factors examined included (a) family characteristics, behaviors, and beliefs; (b) nonparental care literacy activities; and (c) child health, aggression, and approaches to learning (e.g., curiosity, independence, and persistence). High achieving boys are contrasted with other boys, along the following dimensions: familial, early childhood program, child characteristics and practices and their pre-academic skills, and whether the association was moderated by achievement status. Regression analyses indicated that some aspects of family, preschool, and child characteristics were associated with African American boys’ early outcomes, especially parental caretaking (e.g., bathing and brushing teeth) and approaches to learning (e.g., persistence and attention). Recommendations for educational practices and policies were offered.

Employee training and learning have transformed over the years. The movement from classroom training to the blended format represents the magnitude of this evolution. This has placed much attention on self-regulated learning. This study aimed to understand the individual and organizational mechanisms that sustain the formal learning process in organizations. It explored the goals the organizations and employees strive to achieve by investing in learning. Through this, the authors investigated how technology assistance makes learning more goal-oriented, despite the possibility of different goals for different stakeholders. They also examined how person-job fit can be achieved in employee training.

The study adopted a grounded theory-based inductive approach using a qualitative inquiry that used in-depth interviews of employees working in the Indian IT/ITES sector. This sector is knowledge-intensive and engages in constant skill development. A content analysis of the interview transcripts unraveled the most relevant themes from the participants' discussion.

Individual learners use dimensions of self-regulated learning to set and achieve goals such as better performance and career development. On the other hand, organizations use learning support mechanisms such as better access and flexibility to direct employee learning behavior to achieve organizational goals. Focusing on goal congruence leads to better achievement of results. Goal congruence also implies good person-organization fit.

This research established how aligning individual and organizational mechanisms can help achieve training goals that ultimately contribute to organizational performance. The study differentiated itself by investigating training goal setting and goal achievement at two levels – organizational and individual – using a qualitative approach. It also showed how goal congruence is vital in improving organizational performance and how technology-enabled training practices rely on self-regulated learning and help achieve goal congruence.

This paper assesses the strength of the evidence on the impact of the physical environment on mental health and well‐being. Using a systematic review methodology, quantitative and qualitative evaluative studies of the effect of the physical environment on child and adult mental health published in English between January 1990 and September 2005 were sought from citation databases. The physical environment was defined in terms of built or natural elements of residential or neighbourhood environments; mental health was defined in terms of psychological symptoms and diagnoses. A total of 99 papers were identified. The strength of the evidence varied and was strongest for the effects of urban birth (on risk of schizophrenia), rural residence (on risk of suicide for males), neighbourhood violence, housing and neighbourhood regeneration, and neighbourhood disorder. The strength of the evidence for an effect of poor housing on mental health was weaker. There was a lack of robust research, and of longitudinal research in many areas, and some aspects of the environment have been very little studied to date. The lack of evidence of environmental effects in some domains does not necessarily mean that there are no effects: rather, that they have not yet been studied or studied meaningfully.

In general, literature recognises that co-creative experiences add value to the tourism experience, yet empirical research within food-and-wine context remains scarce. This study aims to analyse the tourists’ perceptions of the co-creation construct, their food-and-wine tourism experiences and their willingness to actively co-create in this type of experiences.

Departing from general co-creation theoretical concepts, this research explores how they can be applied in a specific food-and-tourism context. The end goal is to formulate a model that can be applied by food-and-wine managers when they create their tourism experience. A convenience sample of 19 tourists composed by 1 focus group (5 participants) and 14 face-to-face semi-structured interviews provided data for the qualitative research to explore tourists’ perceptions of co-creation and how these perceptions can be used to create engaging and successful food-and-wine experiences.

Results reveal that co-creation is perceived by tourists as one or a combination of seven categories: social interaction, novelty, creativity, social sustainability, environmental awareness, enjoyment and memorable experiences. Respondents have participated in food-and-wine activities while travelling as a complement to their tourism experience displaying more willingness to actively participate in food rather than wine experiences.

This study is exploratory in nature which makes the data not generalisable. The findings need further quantitative validation. Although the food-and-wine experiences were created based on existing experiences, they are composed of a different number of stages (without standardisation), which may make further statistical analysis (comparisons) difficult.

By conceptualising the co-creation construct, tourism managers may use the outcome of this study to turn their experiences more environmentally friendly and to improve the creative process of the experiences. The research findings not only emphasise the significance of understanding tourists’ co-creation conceptualisation, but also indicate the importance of integrating creativity and environmental awareness dimensions into experiences. Particularly, the study develops a theoretical model supportive of the co-creation dimensions that can be applied on food-and-wine tourism contexts.

This study fills a gap in the literature between co-creation in tourism and its application in food-and-wine settings by highlighting the significance that co-creation has in developing tourism business experiences.

“美食+红酒”式体验实现旅游共创

总体而言, 历史文献表明共创可以增加旅游业的价值, 然而, 以美食和红酒为研究背景的实证研究还很少。该探索性研究旨在分析游客对共同创造结构的看法、游客的”美食+红酒”式旅游体验以及他们在这种类型的体验中积极共创的意愿。

基于共创理论概念, 该研究探讨如何将共创理论运用到具体的”美食+红酒”模式背景中, 该研究的最终目的是为美食和红酒领域的管理者提供一套模型, 用于开发旅游体验。该文章采用质化分析方式, 针对19名游客, 采用焦点小组（5个参与者）与面对面、半结构式采访（共14个）的方式收集数据, 从而探索游客对共创的理解以及如何结合这些看法开发富有吸引力且成功的”美食+红酒”旅游体验。

研究结果表示, 游客认为共创由以下七大要素组合而成：社交互动、新颖性、创造力、社会可持续性、环保意识、享受和难忘的经历。为丰富旅游经历, 受访者在旅行途中参与了”美食+红酒”活动, 他们表示相比较红酒类的体验, 更愿意积极参加和美食相关的活动。此外, 该研究揭示了开发环保类体验的重要性。

该研究从本质上来说是一次探索性的研究, 其数据不具普遍概括性。研究结果还需进一步的定量验证。尽管”美食+红酒”体验是基于现有体验而创造开发出来的, 但它们由一系列不同的步骤构成（没有标准化）, 这使得未来的数据对比分析更加艰难。

通过概念化共创的构架, 旅游管理者可以利用该研究的研究成果使旅游体验更具环保性, 同时可以优化体验的创造过程。

该研究成果不仅强调了解游客共创概念的重要性, 而且表明将创造力和环保意识融合到旅游体验中的重要性。特别是, 该研究开发了支持共创维度的理论模型, 该模型可用于”美食+红酒”旅游模式。

该研究通过强调共创在发展旅游业务体验过程中的重要性, 填补了旅游共创及其在”美食+红酒”模式中的应用之间的研究空白。

关键词 共创, “美食+红酒, ” 体验, 旅游, 需求观点, 内容分析

研究论文

La experiencia gastronómica y enológica: hacia la co-creación en turismo

En general, la literatura reconoce que las experiencias co-creativas añaden valor a la experiencia turística, pero la investigación empírica dentro del contexto gastronómico y enológico sigue siendo escasa. El presente estudio exploratorio pretende analizar la percepción de los turistas sobre la construcción de la co-creación, sus experiencias en turismo gastronómico y enológico y su voluntad de co-crear activamente en este tipo de experiencias.

Partiendo de los conceptos teóricos generales sobre co-creación, esta investigación explora cómo pueden aplicarse al contexto específico de la gastronomía y el turismo. El objetivo final es formular un modelo que puedan aplicar los gestores gastronómicos y enológicos cuando creen su experiencia turística. Una muestra de conveniencia de 19 turistas compuesta por un grupo focal (cinco participantes) y catorce entrevistas semiestructuradas en persona, proporcionaron los datos para la investigación cualitativa con el fin de explorar las percepciones de co-creación de los turistas y cómo se pueden emplear para crear experiencias gastronómicas y enológicas atractivas y exitosas.

Los resultados revelan que la co-creación es percibida por los turistas como una o una combinación de siete categorías: interacción social, novedad, creatividad, sostenibilidad social, conciencia ambiental, disfrute y experiencias memorables. Los encuestados han participado en actividades relacionadas con la gastronomía y la enología mientras viajaban, como complemento a su experiencia turística, mostrando una mayor disposición a participar activamente en las experiencias gastronómicas que en las enológicas.

Este estudio es de carácter exploratorio lo que hace que los datos no sean generalizables. Los resultados necesitan una mayor validación cuantitativa. Aunque las experiencias gastronómicas y enológicas se crearon a partir de experiencias existentes, se componen de un número diferente de etapas (sin normalización), lo que puede dificultar el análisis estadístico posterior (comparaciones).

Implicaciones prácticas: Al conceptualizar el concepto de co-creación, los gestores turísticos pueden utilizar el resultado de este estudio para convertir sus experiencias en más respetuosas con el medio ambiente y para mejorar el proceso creativo de las mismas.

Los resultados de la investigación no sólo subrayan la importancia de entender la conceptualización de la co-creación de los turistas, sino que también indican la importancia de integrar la creatividad y la conciencia medioambiental en sus experiencias. En particular, el estudio desarrolla un modelo teórico que apoya las dimensiones de la co-creación que pueden aplicarse en el contexto del turismo gastronómico y enológico.

Este estudio llena el vacío existente en la literatura sobre la co-creación en turismo y su aplicación a entornos gastronómicos y enológicos, destacando la importancia de la co-creación en el desarrollo de experiencias en los negocios turísticos.

co-creación, Experiencias gastronómicas, Turismo, Perspectiva de demanda, Análisis de contenido

Trabajo de investigación

The purpose of this study is to develop an in-depth understanding of the overall process of facilitating co-creation of e-government services, focusing on the government's role in fostering citizen engagement.

This study conducted a meta-synthesis of qualitative case studies encompassing analyses on a case-specific level followed by syntheses on a cross-study level.

Through meta-synthesis, the study developed an integrated framework, the process theory view of enabling co-creation of e-government services, illustrating how co-creation could be initiated and facilitated by the government.

By providing critical insights into co-creation steps, the process theory view offers a holistic theoretical understanding of enabling co-creation by identifying factors driving and motivating governments to initiate co-creation activities, interpreting the prerequisites for co-creation and the importance of impact assessment.

This study offers important implications for public authorities, administrators and policymakers by helping them enhance their knowledge base on the co-creation process to facilitate a higher level of collaboration between citizens and government for effective and efficient public service delivery through e-government.

While it is widely acknowledged that citizen engagement is crucial for improving and transforming the development and delivery of e-government services, it is equally recognized as a challenging and complex task. Through a meta-synthesis of qualitative case studies, this study is one of the first to develop a process theory view for offering a holistic understanding and crucial insights for addressing the concerns over the co-creation of e-government services.